Veggie Head Bulgur Chili
4 servings, 6 pts per serving (not core)

Ingredients
3 carrots diced
2 1/2 cup diced peeled butternut squash
2 stalks celery
2 yellow squash or zuchini diced
1 green bell pepper seeded and diced
1 red onion chopped
3 garlic cloves, coarsely chopped
1 large jalapeno pepper seeded and chopped
1 (28oz) can crushed tomatoes pureed
1 (15oz) can red kindney beans rinsed and drained
3 TBSP chili powder
2 TBSP honey
2 TBSP chopped sundried tomatoes (not packed in oil)
1 tsp dried oregano
1/3 cup bulgur
1/3 cup BBQ sauce (smoky testing one)

Directions

Place all ingredients down to oregano in the crockpot (5 or 6 quart). Mix
well.

With the back of a spoon, press down the vegetables gently to form an even
layer.

Sprinkle the bulgur over the top leaving a 1/2 inch border around the edge
of the crockpot.

Cook until vegetables are tender, 4-5 hours on high, 8-10 hours on low
(depending on your cooker).

Add the BBQ sauce and stir to combine. Serve in some pretty crockery bowls.

Slow Good, p. 128